This site requires JavaScript for certain features to work, but this
is not enabled on your browser. If you are unable to use JavaScript
on your browser, you can place your order by contacting our
Customer Sales and Support Centre by free phone on 0800 1 88884 or
by email at
customersupport@waitrose.co.uk

Method

1 Place the flour, icing sugar, spice and Stork in a food processor and whizz until it resembles fine breadcrumbs. Add the egg and 2 tbsp milk and whizz again until the mixture comes together. Bring together to make a ball then wrap in cling film and chill for at least 30 minutes.

3 Roll out the pastry on a floured surface to 3mm thick. Using a 10cm fluted round cutter, stamp out 12 rounds then re-roll the trimmings and stamp out 12 x 5cm rounds to make the pie lids.

4 Use the large discs to line a 12-hole muffin tin. Spoon in the filling then place the lids on top (there should be a little gap around the edge). Brush with milk and bake for 20 – 25 minutes until golden brown and cooked all the way through. Dust lightly with icing sugar before serving.